Poached Hainanese Chicken & Garlic Rice

Name: Poached Hainanese Chicken & Garlic Rice with Steamed Veggies & Ginger Spring Onion Dressing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 packet Asian Greens; 1 fresh chilli (optional); 1 sprig spring onion; 1 packet chicken breast; 3 cup boiling water; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger & Lemongrass Paste; 1 tbs sesame oil; ½ packet soy sauce mix; 1 packet Coriander; 1 packet Sriracha

with Steamed Veggies & Ginger Spring Onion Dressing

Get up to $175 off

Tonight, we’re taking your taste buds on a trip with this Hainanese chicken dish! Served with fragrant garlic rice, tender steamed veggies, and a zingy ginger-spring onion dressing, it’s a light yet flavourful classic that hits all the right notes.

Allergens:

Sesame

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

carrot

1 packet

Asian Greens

fresh chilli (optional)

1 sprig

spring onion

1 packet

chicken breast

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

½ packet

soy sauce mix

(Contains: Gluten, Soy; May be present: Eggs, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Coriander

1 packet

Sriracha

(May be present: Soy. )

Not included in your delivery

olive oil

1.25 cup

water

3 cup

boiling water

1 tbs

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)2167 kJ

Calories518 kcal

Fat9.5 g

of which saturates2 g

Carbohydrate61.4 g

of which sugars7.3 g

Dietary Fibre5.3 g

Protein45.9 g

Sodium1310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, boil the kettle. • Thinly slice carrot into sticks. • Roughly chop Asian greens. • Thinly slice fresh chilli (if using) and spring onion (reserve white ends!). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Heat a large saucepan over high heat. • Add the boiling water (3 cups for 2 people / 6 cups for 4 people), chicken-style stock powder, chicken and white ends of the spring onion. • Reduce heat to medium-low and simmer, until the chicken is cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink in the middle.

• When the chicken has 5 minutes remaining, add carrot, Asian greens and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high, until just tender, 2-3 minutes. • Drain, then return to bowl. Season to taste and cover to keep warm.

• In a small microwave-safe bowl, combine ginger & lemongrass paste, the sesame oil and remaining garlic. • Microwave in 10 second bursts, until fragrant. • Season with salt and pepper, then add soy sauce mix (see ingredients) and spring onion. Stir to combine.

• Using tongs, remove chicken from the saucepan and transfer to a chopping board. Slice chicken. • Divide garlic rice and steamed veggies between bowls. Top with poached Hainanese chicken. • Tear over coriander. Spoon over ginger spring onion dressing. • SPICY! Use less sriracha if you're sensitive to heat! Serve with sriracha and any remaining dressing. Enjoy!